Sourdough Corndogs
If you like corndogs, and sourdough these sourdough corndogs are a must! Dipped in a sourdough cornmeal batter and fried in oil until golden brown, and crispy these sourdough corndogs are slightly salty and sweet with a juicy meaty center. These are great to freeze and enjoy for a later time.
Equipment
- sticks for skewering the hot dogs onto. You can use a popsicle stick. I used a kabob stick cut shorter so it would fit into my cast iron pan.
Ingredients
- 10 hot dogs
- 2 c sourdough discard I used unfed sourdough starter right out of the refrigerator.
- 1 c yellow cornmeal
- 1/2 c milk may need more or less depending on the hydration of your sourdough starter.
- 1/4 c sugar
- 3 Tb honey
- 1/2 tsp sea salt
- 2 quarts Peanut oil or frying oil of your choice. enough to fill your pan 2-3 inches deep.
- Cornstarch For coating hot dogs
Instructions
- In a cask iron or heavy-duty frying pan heat your oil to 350 degrees Fahrenheit over medium heat.
- Prepare the hot dogs by patting them dry with a paper towel, skewering them on a stick, and rolling them in cornstarch. Make sure they are coated well, this will help the batter stick to the hot dog.
- Mix the cornmeal, salt, and sugar then add in the sourdough starter, and honey. Slowly pour in the milk a little at a time to watch for consistency. You want the batter to run off the wisk but thick enough to still form a peak off of the hot dog. If you get the batter to thin add a little flour to thicken.
- Fill a tall drinking glass or container with the batter. Dip the hot dogs into the batter to coat and carefully set them in the hot oil. Fry them until they are golden brown, roughly 30 seconds on each side. Remove them from the oil and let them sit on a paper towel for a few seconds to soak up any extra grease and serve immediately with your favorite dipping sauces.
- You can keep them in the refrigerator for up to a week and reheat them in the oven.
- To freeze make sure they cool off completely after frying and place in a ziplock bag, remove any access air. Freeze for up to 3 months and reheat them at 350 degrees Fahrenheit for 20 minutes on a parchment-lined cookie sheet right out of the freezer. I would not recommend heating them in the microwave. The oven will keep them fresh and crispy, the microwave will make them go soggy.